Pot roast with sour cream gravy recipe

Recipe for pot roast with sour cream gravy in our easy beef recipes collection.

Recipe ingredients

• 2 tablespoons all purpose flour
• 1 teaspoon dill weed
• 1 teaspoon salt
• 5 small potatoes, pared
• 1/4 teaspoon pepper
• 5 carrots quartered
• 1, 2 1/2 pounds, beef chuck pot roast
• 1/2 teaspoon salt
• 1 pound zucchini, quartered
• 1 tablespoon shortening
• 1/4 cup water
• 1/2 teaspoon salt
• 1 tablespoon vinegar
• Sour cream gravy

How to make pot roast with sour cream gravy

• Mix flour, 1 teaspoon salt and the pepper. Coat meat with the flour mixture.
• Melt shortening in large skillet or Dutch oven. Brown meat.
• Add water and vinegar. Sprinkle dill weed over meat.
• Cover tightly and simmer about 3 hours or until meat is tender.
• One hour before end of cooking time, add the potatoes and carrots. Season with 1/2 teaspoon salt.
• Twenty minutes before end of cooking time, add zucchini. Season with 1/2 teaspoon salt.
• Serve with sour cream gravy:
  • Place meat and vegetables on warm platter.
  • Pour drippings from pan into a bowl, leaving brown particles in pan.
  • Return 1 tablespoon drippings to pan. Blend in 1 tablespoon flour.
  • Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
  • Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture.
  • Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper.
  • Stir in 1 cup dairy sour cream and 1 teaspoon dill weed. Heat through.
• A tablespoon of red wine may be added to gravy if desired.

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